Recipe Creation: Balsamic Roasted Butternut Squash + Brussels Sprout Quinoa

Ahhh, fall has arrived and with it, my favorite produce!  I love hearty squashes & root vegetables and I love that all they need is a hot oven and some olive oil for their best flavors to come out.  This dish can be eaten as a main dish since it has the protein rich quinoa, or it can be served as a side.  For me, it is the perfect weeknight meal on a chilly night.  Keep this one bookmarked as a great option for a Thanksgiving side too.

Serves 2 (as a main)
Serves 4-6 (as a side)

Ingredients:

• 1 lb cubed butternut squash
• 3/4 lb brussels sprouts, trimmed and halved
• 1/2 cup dried red or rainbow quinoa
• 1 cup water
• 1/3 cup chopped walnuts
• 1/4 cup dried currants
• 1/4 cup grated Truffle Pecorino (or Parmesan)
• 1/3 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• Salt & pepper

Directions:

-Preheat oven to 450 degree F.
-Line a baking sheet with tin foil and add squash and brussels sprouts.
-Drizzle with olive oil and season with salt and pepper.
-Roast in the oven for about 25 minutes, or until cooked through.
-Meanwhile, heat a saucepan over medium heat and add the water and quinoa.
-Simmer for about 20 minutes, or as directed on the box.
-Whisk together the balsamic, olive oil and honey.
-Transfer the quinoa, squash, and brussels sprouts to a large bowl.
-Toss with the balsamic dressing, currants, and chopped walnuts.
-Liberally sprinkle freshly grated truffle pecorino on top.

Recipe Creation: Parmesan Roasted Asparagus

This tasty dish is the perfect side to any meal.  Its a great go-to when you want something green on your plate and don't feel like a salad.  Adding the parmesan at the end just ups the yum-factor.  Also, don't worry if you can't find Meyer lemons.  They just happen to be my favorites, but any lemon will do the trick.  This dish looks and tastes fancy, but it is oh-so-easy and healthy.  You can even throw a fried egg on top if you want to have it like a true Italian.

Ingredients:

• 1 bunch asparagus
• 1 tbsp extra virgin olive oil
• salt & pepper, to taste
• 1 Meyer lemon wedge
• freshly shaved parmesan

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil.
-Wash and trim the tough bottom ends off the asparagus.
-Place on the baking sheet and toss in olive oil, salt & pepper.
-Roast the asparagus in the oven for 15-20 minutes.
-Quickly remove from oven and sprinkle with shaved parmesan.
-Place the asparagus back in the oven for about 1 minute, or until the cheese has melted.
-Remove the asparagus from the oven and serve with a squeeze of fresh lemon.

Recipe Creation: Kale + Quinoa Pilaf with Sautéed Chanterelles

This dish combines all of my favorite foods AND it's super healthy and satisfying.  I can rarely convince my husband to do a vegetarian dinner, but he is more than happy to eat this dish on its own any day of the week.  The lemon adds a nice zesty flavor and the goat cheese balances out the acidity of the dish.  Top it with some buttery sautéed chanterelles and you have yourself a restaurant worthy meal.  This is my version of a happy meal.  Kinda makes me want to hum when I eat it...

Adapted from Food 52

Serves 2-4

Ingredients:

• 2 cups water
• 1 cup rainbow quinoa
• 1 bunch kale, ribs removed + roughly torn
• 3 green onions, finely chopped
• 1/3 cup goat cheese
• 3 tbsp toasted pine nuts
• 1 tbsp hazelnut oil
• 1 lemon, zested and juiced
• 1 cup chanterelles, sliced
• 1 tbsp butter
• salt & pepper, to taste

Directions:

-Bring the water to boil in a medium saucepan with a lid.

-Add the quinoa and simmer over low heat for about 10 minutes.

-Add the kale and let steam for an additional 5-10 minutes.

-Meanwhile, heat a small skillet on medium heat and add the butter.

-Sauté the chanterelles for about 10 minutes, or until lightly browned & cooked through.

-Mix the green onions, goat cheese, pine nuts, oil, lemon juice & zest in a large bowl.

-Scoop in the cooked quinoa and kale and mix thoroughly.

-Top with chanterelles and season with salt & pepper.

Restaurant (Re)creation: CK's Coconut Sorbet

These balmy days in San Francisco leave me craving my favorite refreshing indulgence: coconut sorbet.  What I love most about coconut sorbet is that it is creamy like ice cream (without the guilt factor) and it doesn't taste icy or watery like some sorbets.  My absolute favorite coconut sorbet is made at a restaurant called CK's in Hailey, Idaho.  Every time I am in the Sun Valley area I go to CK's, and every time I go to CK's I get the coconut sorbet.  Now you see why I had to figure out how to make this lovely treat in the comfort of my own home.  I did inquire about the restaurant's recipe, and while they did not divulge all of their secrets, they did tell me that the key ingredient that keeps it smooth and creamy is VODKA. Who knew?  So I did a little experimenting with my Cuisinart Ice Cream Maker and think this version is pretty darn tasty.  Hope you enjoy it as much as I do!

Serves 6

Ingredients

• 2 15 oz. cans light coconut milk
• 1/3 cup light agave nectar
• 1/2 cup unsweetened shredded coconut
• 1 tbsp vodka
• 1 pinch sea salt

Directions

-Place your ice cream maker bowl in the freezer ahead of time and make sure it is sufficiently frozen before use.

-In a large heavy bottomed saucepan, heat the coconut milk, agave, shredded coconut and salt.

-Bring to a simmer and remove from heat.  Let cool to room temperature.

-Place the mixture in the refrigerator for at least 2 hours. 

-Meanwhile, remove frozen ice cream bowl from the freezer and place it in the ice cream maker.

-Turn on the maker and pour in the mixture, adding the vodka last.

-Leave ice cream maker on for 15-20 minutes.

-Serve immediately or place in a container and store in the freezer to enjoy later!

CK's Real Food
320 Main Street South
Hailey, Idaho
(208) 788-1223
ckrealfood.com

Recipe Creation: The Perfect Grilled Artichoke

Artichokes are tough.  Seriously.  I have failed many a times trying to cook these perfectly.  If you just grill them, they are too tough and if you just steam or boil them, you don't have those beautiful grill marks and charred flavor.  So, I decided to do both!  I was trying my best to (re)create my favorite grilled artichoke at Lolinda and I don't think you'll be disappointed!  In terms of serving the artichoke, I prefer serving it with Lemonaise (lemon aioli) or melted butter, but you can also make extra garlic oil and dip it in that too.  The best thing about artichokes is that they are delicious AND fun to eat ; )

Serves 2

Ingredients:

• 1 artichoke
• 1/2 lemon, cut into wedges
• 1/4 cup olive oil
• 2 cloves garlic, finely chopped
• Salt & pepper, to taste

Directions:

-Preheat the grill to 400 F.
-Fill a large bowl with cold water and add a wedge of lemon.
-Meanwhile, bring a large pot of water to boil.
-Trim the artichoke and cut it in half.
-Immediately place the artichoke halves in the cold lemon water.
-Remove halves momentarily to scoop out the fuzzy center of each artichoke.
-Place artichokes in the pot and boil for 15 minutes.
-In a small bowl, mix the oil, remaining lemon juice, and garlic together in a bowl.
-Season the olive oil & garlic mixture with salt and pepper, to taste.
-Remove the artichokes from the boiling water and brush with the garlic mixture.
-Place on the grill, flat side down, for 5-8 minutes.
-Remove from grill and serve with aioli, butter, or more garlicky olive oil.

~Enjoy~

Recipe (Re)creation: Crispy Brown Sugar Salmon

If you are anything like me, this salmon will quickly become a bi-weekly staple (at the least).  My dear friend and food blogger for Pink Brandywine introduced me to this preparation and I haven't looked back.  Honestly, even the salmon skeptical (like my husband) love this dish!  The key to this recipe is you have to plan ahead a bit.  Ideally, you want to get your salmon the day before, so you can marinate it overnight.  If that isn't in the cards for you, then at least try to marinate it for 2-4 hours before you start cooking it.  The best part about this dish is it tastes buttery, sinful, and delicious, but it is INCREDIBLY healthy.  I would call that a win.

Serves 2

Ingredients

• 3/4 lb- 1 lb salmon fillet
• 3-4 tbsp soy sauce
• 1 tbsp mirin rice cooking wine
• 2 tsp vegetable oil
• 1 tbsp brown sugar
• freshly ground pepper

Directions

-Preheat oven to 400 F. 

-Place salmon in a zip-lock bag or tupperware container.

-Pour in the soy sauce and mirin and mix around so the salmon is evenly coated.

-Marinate in the fridge overnight (or 2 hours at the minimum)

-Remove salmon from the fridge & brush off some of the marinade with a paper towel.

-Place salmon on a foil lined baking tray or dish.

-Pour the vegetable oil on the salmon and sprinkle with brown sugar.

-Top with a few twists of ground pepper.

-Place salmon in the preheated oven.

-Bake for 10-12 minutes, or until the salmon is crispy and tender.

-Serve immediately!

~Enjoy~

Recipe Creation: Zucchini + Watermelon Radish Salad

This salad is as simple as can be, and is the perfect "detox" salad for those days when you just want to push the reset button.  You can add feta cheese too if you want it to be a little less detoxy : )  I just swoon over the color of those radishes!

Serves 1

Ingredients

• 1 green zucchini
• 1/2 Watermelon radish
• 2 tsp. Truffle Oil
• Sea salt, to taste

Directions

-Using a vegetable peeler, peel the zucchini into thin ribbons.
-Continue peeling until you are down to the seeds.
-Place the zucchini ribbons in a bowl.
-Peel and cut the radish in thin slices.
-Place radish slices atop the zucchini and drizzle with truffle oil.
-Sprinkle with salt, to taste.